artisanbaker

amoretti has been very generous with sending out samples but unfortunately their aroma quality does not correspond with their flavor quality in my opinion. "ain't nothin like the real thing baby"

i made that recipe with type 65 in france with no problems. type 65 is the lowest extraction possible with a stone mill. you should have no problems with all purpose flour, and remember that adding chlorine to flour (cake flour) is illegal is france. bon courage.

depends on the product. usually an "all purpose" flour will be suitable. it's basically a low ash content patent flour.

hi let your taste buds decide. the darker a caramel is, the more bitter it becomes. in europe, as with chocolate, they prefer a more bitter caramel generally speaking.

http://forums.egullet.org/index.php?showtopic=53869&hl=

i will talk more about my hot ice cream experience last wednesday night at a later time but it was quite interesting.

i make artisan hair shampoo with this stuff

good recipe in alain ducasse grande livre

good thread. in france one eats "tartines" as "light" main courses. they are simply open faced sandwhiches similiar to the above sandwhiches. i've thought a lot about opening a cafe style place featuring these types.

1. $2.00/per person minimum 2. 2 pieces is fine 3. Crisp of course. If it were soft it would risk collapsing. 4. I finished on site. Obligatory. It's hard enough getting it to the site in one piece. 5. yes I did one momma for 100+ people. it was mainly for time reasons. i did make small accompanying platters of different flavored caramel choux for decoration and to vary the flavor choices. it worked great. good luck it's tricky and don't let the humidity get you

it's probably all purpose. one of baking guru didier rosada's trademark quips is "all purpose flour: used for everything, good for nothing."

Marques de Griñón Paco Torreblanca taught a class last February here in Chicago using this olive oil for pastry application. It was very very good.

picodon de dieulefit la drome (26) amazing goat cheese

Hi Ok I'll need the formula/recipe fermentation time retarding time (temperature of retarder/cooler) butter brand number of folds type of folds and probably the most important thing is the number that you roll the dough down to It would be my pleasure to help.

I used to work with Broc and found it both painfully sweet and thick. Fortunately there are varying viscosities. I used to add cocoa butter to it to thin it and make it manageable for enrobing. I would say, however, that for the mainstream general public it would be a profitable choice for quality production.

www.patriciawells.com

http://www.boulevard-des-gourmets.com/saveur/ad-pain.htm http://www.boulangerie.net/meunier/ compagnon http://www.siteparc.fr/bonneau/Webcam.htm compagnon http://www.galloyer.com/indexen.php i would strongly recommend the julien listed in the first link, not to be confused with the julien listed in a previous post. thierry meunier is a good one who has not been mentioned. bring some blister relief if you're going to visit more than 50 bakeries!

i like the village baker by ortiz. i was an intern at the nbc @ dunwoody for 6 months during 2000/2001. dunwoody's reputation is great among bakers of all types.

i think that valrhona's is phenomenal but not as good as bernachon's... :)

i would venture to say that jeffrey hamelman's new book covers this as he is one of the most knowledgeable bakers i know on this subject. getting rye dough to ferment is very easy. gettting rye dough to rise is where the challenge lies.

15% corn syrup by weight of sugar prevents cooked sugar crystalisation

good point

i think that she is just feeling a little used. The fact of the matter is that they were your recipes to begin with and there is nothing wrong with what you're doing. I would venture to say that she is really upset about something else and this is just a symptom of her true feelings. If you were considerate enough to ask her if you could teach the class then she should be happy from where I'm sitting. Regarding personal recipes: I know that at the French Pastry School and other places (particularly French), they give recipes out as if it was a personal gift. That's special and all but I think a confident pro should be able to share a recipe whenever possible. We all know that the practical and technical aspects are most of the challenge and that recipes can be personalised relatively easily. I nonetheless respect someone's desire to keep a recipe under wraps. It can be used as a motivational tool when managing pupils. I'm very supportive of the charm of the pastry and baking craft, but sometimes I think we take it a little too seriously. I value my ability to create and adapt formulas much more than my book of recipes. As a matter of fact, I usually don't have the recipe that I need and I have to call a colleague/friend or make a post on egullet for example. The spirit of sharing is alive and well throughout our profession, legal documents or not.

with respect to others posts, i think that it is correct to say that some bakeries are so busy one does not have time to chat. on the other hand, i worked in a village bakery for 18 months and i can attest to the fact that the french bakery serves as a community focal point in many ways. conversations were commonplace and generally thought of as polite. the drive thru bakery will serve to compliment this, and touch the market sector that's "busy."

m. kayser has one. in a sentence: tradition dies hard. (especially in france.)